Fossil fuels are a major contributor to climate change, and as the demand for energy
production increases, alternative sources (eg, renewables) are becoming more attractive …

Climate is the main factor affecting grape and wine quality in Mediterranean viticulture.
Global warming provokes an increase in the accumulation of soluble solids in grapes …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved
in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

Production of quality wines with decreased alcohol concentration continues to be one of the
major challenges facing wine producers. Therefore, there is considerable interest in the …

The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds
during wine fermentation. In this study, the influence of fermentation temperature on (1) the …

The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour
compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were …

Over the last decades there has been an increase in ethanol concentration in wine. High
ethanol concentration may impact negatively wine flavor and can be associated with harmful …